Thomas Kellers Slow Cooker Cassoulet Recipes

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THOMAS KELLER'S SLOW COOKER CASSOULET



Thomas Keller's Slow Cooker Cassoulet image

From the William Sanoma Catalog... Beloved by generations of French cooks, cassoulet is a rustic, slow-cooked dish made with white beans and a lavish assortment of meats, from duck confit or foie gras to sausages and succulent cuts of pork, lamb or poultry. Here, we feature an adaptation of the Languedoc specialty from Thomas Keller, the internationally acclaimed chef of The French Laundry, in Northern California. To simplify the dish for home cooks, Chef Keller developed his cassoulet recipe for us utilizing the All-Clad Deluxe slow cooker. Be sure to use precooked Spanish-style chorizo sausage links, not fresh Mexican-style chorizo. Spanish chorizo is available in a variety of textures; purchase a softer-style sausage, rather than a dry one, for this dish; dry sausages are best suited for slicing and eating on their own, as a tapa.

Provided by ayrolynkeady

Categories     Beans

Time 15h

Yield 8-10 serving(s)

Number Of Ingredients 17

4 lbs boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
salt & freshly ground black pepper, to taste
2 tablespoons canola oil
1 cup panko breadcrumbs
4 ounces bacon, thick cut, cut crosswise into 1/2-inch strips
4 cups yellow onions, coarsely chopped (about 3 medium onions)
2 cups sauvignon blanc wine or 2 cups other dry white wine
1/4 cup tomato paste
1 (35 ounce) can Italian plum tomatoes, peeled and drained and coarsely chopped
2 cups chicken broth
12 cups great northern beans, fully cooked and drained
6 chorizo sausage, fully cooked or smoked about 1 1/2 lb. total, each halved on the diagonal
1 head of garlic, halved crosswise
1/4 cup fresh flat-leaf parsley, chopped, plus more for garnish
1 lb baguette, cut into 1/2-inch-thick slices
olive oil, extra virgin, for brushing
coarse sea salt, such as sel gris, for garnish

Steps:

  • Directions:.
  • Season the pork generously with kosher salt and pepper; set aside.
  • In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper.
  • Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.
  • Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.
  • Add the onions and 1 teaspoons kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.
  • Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.
  • Position a rack in the lower third of an oven and preheat the broiler.
  • Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.
  • Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.
  • Adapted from a recipe by Thomas Keller, Chef/Owner, The French Laundry.

Nutrition Facts : Calories 1882.1, Fat 78.6, SaturatedFat 26.3, Cholesterol 210.4, Sodium 2107.8, Carbohydrate 184.6, Fiber 26.7, Sugar 13, Protein 99.4

THOMAS KELLER'S SLOW COOKER CASSOULET



THOMAS KELLER'S SLOW COOKER CASSOULET image

Categories     Soup/Stew     Pork

Yield 8 Servings

Number Of Ingredients 16

4 lb boneless pork shoulder
2 T Canola oil
1 C Panko
4 oz thick cut bacon cut into 1/2 inch strips
4 C Yellow onion coarsely chopped
2 C Dry white wine (S. Blanc)
1/4 C Tomato paste
1 35 oz Can Italian tomatoes, drained and chopped
2 C Chicken broth
12 C White beans, cooked
1 1/2 lb Chorizo sausage, halved on the bias
1 Garlic head, halved crosswise
1/c C Italian parsley, chopped
1 lb Bagutte, cut in 1/2 inch slices
Olive oil for brushing
Salt

Steps:

  • Season pork generously with kosher salt and pepper. In large pot, combine canola oil and panko. Cook, stiring constantly, until panko is toasted and golden, 4 to 6 minutes. Transfer to baking sheet and season with salt and pepper. Add bacon to pot and cook until crisp, about 5 minutes. Drain on paper towels. Add half of pork to pot and bron, 7 minutes total. Transfer to platter. Repeat with remaining pork. Add onions and 1 tsp salt to pot and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add wine and simmer until reduced by half, about 8 minutes. Stir in tomato paste, tomatoes, and broth. Transfer to slow cooker. Add beans, pork, chorizo, and garlic. Cover and cook 9 to 10 hours. Skim off fat, remove and discard garlic. fold in panko and 1/4 C parsley. Adjust seasonings with salt and pepper. Position rack in lower third of oven and preheat broiler. Brush baguette slices with olive oil. Arrange slices, oiled side up. Broil until golden, 4 to 6 minutes. Top cassoulet with baguette slices and let stand 30 minutes before serving. Sprinkle each serving with bacon, salt, and parsley.

THOMAS KELLER'S SLOW-COOKER CASSOULET



THOMAS KELLER'S SLOW-COOKER CASSOULET image

Categories     Pork

Number Of Ingredients 20

4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
Kosher salt and freshly ground pepper, to taste
2 Tbs. canola oil
1 cup panko
4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
4 cups coarsely chopped yellow onions (about 3 medium onions)
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup tomato paste
1 can (35 oz.) peeled Italian plum tomatoes, drained and
coarsely chopped
2 cups chicken broth
12 cups cooked Great Northern beans or other small white
beans, drained
6 fully cooked or smoked chorizo or garlic sausage links,
about 1 1/2 lb. total, each halved on the diagonal
1 garlic head, halved crosswise
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 lb. baguette, cut into 1/2-inch-thick slices
Extra-virgin olive oil for brushing
Coarse sea salt, such as sel gris, for garnish

Steps:

  • Season the pork generously with kosher salt and pepper; set aside. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic. Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper. Position a rack in the lower third of an oven and preheat the broiler. Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley

EASY AND DELICIOUS SLOW COOKER CASSOULET



Easy and Delicious Slow Cooker Cassoulet image

I am married to a chef, but I can't cook. So I make a lot of food in my slow cooker when it's my night to cook. We love France and French cooking, and this recipe is a wonderfully simple, elegant cassoulet that even I can make and he loves. Wonderful for cold nights and dinner parties. Double the recipe for leftovers - it melds overnight very well.

Provided by smart cookie

Categories     World Cuisine Recipes     European     French

Time 4h45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
6 slices turkey bacon
1 large onion, finely chopped
4 boneless, skinless chicken thighs, chopped
¼ pound fully-cooked smoked sausage, diced
3 cloves garlic, minced
1 teaspoon dried thyme leaves
2 bay leaves
½ teaspoon ground black pepper
¼ cup tomato paste
3 (15 ounce) cans great Northern beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
3 tablespoons minced fresh parsley

Steps:

  • Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
  • Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
  • Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 52.9 g, Cholesterol 68.4 mg, Fat 18.9 g, Fiber 12.1 g, Protein 35.5 g, SaturatedFat 5.4 g, Sodium 641.2 mg, Sugar 4.7 g

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Top Asked Questions

How to cook cassoulet in a slow cooker?
Stir in tomato paste. Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours.
What is cassoulet and how is it made?
Beloved by generations of French cooks, cassoulet is a rustic, slow-cooked dish made with white beans and a lavish assortment of meats, from duck confit or foie gras to sausages and succulent cuts of pork, lamb or poultry.
How do you cook a baguette and cassoulet together?
Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley.
Who is the chef who makes salt-crusted bass?
Thomas Keller’s Salt-Crusted Striped Bass – 2009-12-09 Renowned chef Thomas Keller (French Laundry, Per Se, Bouchon, Ad Hoc) and Cathy Thomas demonstrate how to prepare a Salt-Crusted Striped Bass at …

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